So good. On pasta, quinoa, lasagne, as a sauce over grilled veggies or meat, in your sandwich…oh the possibilities.
What you’ll need:
A blender! Obvs.
1 cup (tightly packed) fresh mint leaves
1 cup (tightly packed) fresh basil leaves
2/3 cup grated parmesan cheese
1/2 cup olive oil (and maybe a little bit more depending how dry it is)
1/4 cup toasted pine nuts (Toast them in the oven at 350F for 5-7 mins, check on them regularly because its easy to over do them!)
3 large cloves garlic ( I love garlic so I actually put in more than 4 and a little one, but it’s up to you!)
2 tablespoons of balsamic vinegar
1/4 tsp. kosher salt
a few good grinds of black pepper
So easy. Blend it all up. I used the puree button. Taste it and if it needs more salt/pepper/oil – add some. Done!
It can be refrigerated for about a week and frozen for about a month.
P.S. I’m planning to use it to make pesto quinoa and roasted aubergine and tomatoes! Oh yum.